Rava Idli Recipe | Instant Idli | कुछ ही मिनटों में बनाईये रवा इडली | Chef Sanjyot Keer скачать в хорошем качестве

Rava Idli Recipe | Instant Idli | कुछ ही मिनटों में बनाईये रवा इडली | Chef Sanjyot Keer

Full written recipe for Rava Idli Prep time: 40-45 minutes Cooking time: 12-15 minutes Serves: 4-5 people Ingredients: Rava Idli OIL | तेल 1 TBSP MUSTARD SEEDS | राई 1 TSP CHANA DAL | चना दाल 1 TSP URAD DAL | उरद दाल 1 TSP GINGER | अदरक 1 TSP (CHOPPED) GREEN CHILLI | हरी मिर्च 2 NOS. (CHOPPED) CASHEW | काजू 2 TBSP (ROUGHLY CHOPPED) CURRY LEAVES | कड़ी पत्ता 10-12 NOS. (CHOPPED) ASAFOETIDA | हींग 1/4 TSP JADA RAVA | जाड़ा रवा 1 CUP CURD | दही 1 CUP FRESH CORIANDER | हरा धनिया A SMALL HANDFUL (CHOPPED) SALT | नमक TO TASTE WATER | पानी 1/3 CUP WATER | पानी AS REQUIRED (TO ADJUST CONSISTENCY) BAKING SODA | बेकिंग सोड़ा 1/2 TSP Coconut Chutney COCONUT | नारियल 1/2 CUP (PACKED) ROASTED CHANA DAL | भुनी हुई चना दाल 1/2 CUP FRESH CORIANDER | हरा धनिया A SMAL HANDFUL MINT | पुदीना 12-15 LEAVES TAMARIND | इमली A MARBLE SIZED BALL GREEN CHILLI | हरी मिर्च 2 NOS. BLACK PEPPER POWDER | काली मिर्च का पाउडर A PINCH CUMIN SEEDS | जीरा 1/4 TSP SALT | नमक TO TASTE WATER | पानी AS REQUIRED Tempering OIL | तेल 1 TBSP CHANA DAL | चना दाल 1/4 TSP URAD DAL | उरद दाल 1/4 TSP MUSTARD SEEDS | राई 1/4 TSP CURRY LEAVES | कड़ी पत्ता 6-8 NOS. RED CHILLI | लाल मिर्च 2-3 NOS. Method: • Set a pan over high flame & once it gets hot add in the oil. • Further add mustard seeds, chana dal, urad dal, stir & cook them over low flame until they get slightly light golden brown. • Then add ginger, green chilli, cashew,curry leaves & asafoetida, stir well & then add the semolina & cook it over medium low flame for 2-3 minutes. • Further transfer the mixture into a bowl & cool it down completely. • Once cooled, whisk the curd & add it into the semolina mixture, along with fresh coriander, salt & whisk well. • Add water to adjust the consistency of the batter, keep the batter semi thin as the semolina absorbs a lot of water, cover & let the batter rest for 20-25 minutes. • While the batter is resting you can make the chutney by adding coconut, roasted chana dal & all the ingredients into a mixer grinder jar, grind it into a fine chutney & transfer it into a bowl. • To make the tempering set a pan over high heat, add oil once the pan gets hot & let the oil heat as well. • Further add chana dal & urad dal, stir well & cook them briefly then add mustard seeds, curry leaves & red chillies, stir once & immediately pour the tadka over the chutney & mix well. • Your coconut chutney is ready. • After the batter has rested, check for it's consistency & add water accordingly, it should just be like a normal idli batter. • Further add the baking soda & a splash of water & mix really well, your rava idli batter is ready. • Grease the idli trays, place the fried halved cashews into the mould then pour the batter into the moulds, fill 3/4th of the mould. • Place the trays in the steamer, make sure that the steamer is ready before you place the trays, steam the idlis for 10 mins • Once steamed you can check by inserting a toothpick, the toothpick should come out clean. • Take the trays out from the steamer & let them cool down slightly for 2-3 minutes then demould the idlis. • Your delicious, soft & spongy rava idlis are ready, serve them with the coconut chutney. #YFL #SanjyotKeer #ravaidlirecipe The Music I use in All my videos - https://bit.ly/3CdPbSc (Best for independent creators) Follow us on all platforms: Facebook - https://bit.ly/3o6alLt Instagram - https://bit.ly/2RFkL8z Follow my personal handles here: (Chef Sanjyot Keer) Facebook - https://bit.ly/3tpjqQA​​​​​​​​​ Instagram - https://bit.ly/3o0FZK8 Twitter - https://bit.ly/33qQpJN Intro 0:00 Batter 1:18 Chutney 4:39 Steaming 6:19 Plating 9:12 Outro 9:45